RAVIGGIOLO

Ancient curd cheese of Mugello

Raviggiolo is an ancient cheese typical of the Tuscan-Emilian Apennines with origins dating back to 1515. One of the major producing areas of this dairy product is the Mugello, which thanks to its natural pastures and cattle farms, ensures a high quality production.

It is a soft cheese that can be prepared with fresh cow's milk or sheep's milk by adding a small amount of goat milk to make the flavor more robust. Releases on the palate a sensation of pleasure and lightness and being a fresh cheese, Raviggiolo must be consumed within a few days from production; Its unique production, held between October and March each year, careful machining in accordance with the tastes of Maremma.

Ideal as stuffing for the cappelletti, an egg pasta that you track for the first time in an anecdote de Manzoni's I Promessi Sposi , Raviggiolo inextricably linked his name to Italian culture. To enjoy to the fullest, is recommended on a good slice of Tuscan bread. Its softness also lends itself to the combination with "fried polenta" combined with a light white wine.